The Phoenix, Seaford: Chef change

Ryan Augusta, who garnered three stars from Newsday as head chef at The Phoenix in Seaford, has left that restaurant. Replacing him is Scott Zachman, who was sous chef since the place opened.

According to co-owner Peter Mangouranes, the new fall menu of small plates is entirely Zachman’s creation. From his repertoire: root beer glazed pork belly with sunny-side-up egg ($8), chickpea fries with garlic-lemon aioli ($6) and butter poached octopus with roasted garlic edamame and charred lemon ($8). The restaurant’s core menu of standards, such as spicy peanut soup ($6) and roasted pork sandwich ($12) remains the same.

Promoted to the position of executive chef over both The Phoenix and The Good Life in Massapequa Park is Jon Cano, who will also helm future restaurants under the same ownership slated to open in Massapequa Park within the next few months. One, Jams, will be a breakfast and lunch spot. The other, The Greek, will feature from-scratch Greek food, mostly to go.